Description
A fresh twist on the classic sandwich! This Chicken Pesto Sandwich features juicy grilled chicken topped with a fragrant basil pesto, mozzarella, and fresh veggies, all tucked between soft, toasted bread. Simple, delicious, and packed with flavor!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ pounds): Lean protein that will be grilled to perfection for a juicy, flavorful base for the sandwich.
- 2 tablespoons olive oil: Used for marinating the chicken and adding flavor while grilling.
- 1 teaspoon garlic powder: Adds a savory depth to the chicken without overpowering the other ingredients.
- 1 teaspoon onion powder: Complements the garlic powder for a balanced, savory flavor.
- Salt and pepper: For seasoning the chicken and enhancing its natural flavor.
For the Pesto Sauce:
- 2 cups fresh basil leaves: The base of the pesto, providing its signature herbal flavor.
- ½ cup pine nuts: Adds a rich, nutty flavor and creamy texture to the pesto.
- 3 cloves garlic: Fresh garlic gives the pesto a pungent kick that balances the richness of the pine nuts and Parmesan.
- ½ cup Parmesan cheese (grated): Adds a salty, umami flavor that enhances the overall richness of the pesto.
- 1/2 cup extra virgin olive oil: Helps emulsify the pesto and provides a silky texture.
- 1 tablespoon lemon juice: Adds a touch of acidity to balance the rich flavors of the pesto.
- Salt and pepper: For seasoning the pesto to taste.
For the Sandwich:
- 4 sandwich rolls or ciabatta buns: Soft yet sturdy rolls that can hold up to the hearty filling.
- 1 cup fresh arugula or spinach: Adds a peppery or mild freshness to contrast with the richness of the pesto and chicken.
- Tomato slices (optional): Adds a juicy, fresh element to balance the flavors of the sandwich.
- Fresh mozzarella or provolone cheese (optional): For an extra layer of creaminess and flavor.
Instructions
First Step: PREPARE THE CHICKEN
- Season the Chicken: Start by seasoning the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. Rub the seasoning into the chicken to ensure even coverage.
- Grill the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Once the grill is hot, add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. For optimal grill marks and flavor, avoid moving the chicken too much while it cooks.
- Rest the Chicken: Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken remains tender and moist.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips or slices, depending on your preference for the sandwich.
Second Step: MAKE THE PESTO SAUCE
- Blend the Ingredients: In a food processor or blender, combine the fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice, salt, and pepper. Pulse until the ingredients are roughly chopped.
- Add Olive Oil: With the food processor running, slowly add the olive oil in a steady stream. Continue blending until the pesto reaches a smooth, creamy consistency. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
- Set the Pesto Aside: Transfer the pesto to a small bowl and set aside while you assemble the sandwich.
Third Step: ASSEMBLE THE SANDWICH
- Toast the Rolls: Lightly toast the sandwich rolls or ciabatta buns in a toaster or on the grill for a few minutes until they are golden and slightly crispy. This step adds texture and helps prevent the bread from becoming soggy.
- Spread Pesto on the Bread: Generously spread a layer of pesto sauce on the bottom half of each toasted roll. You can also spread some pesto on the top half, depending on how much pesto you want in the sandwich.
- Add the Chicken: Layer the sliced chicken breast on top of the pesto. Be sure to arrange it evenly so each bite has plenty of chicken.
- Add Fresh Vegetables: Top the chicken with a handful of fresh arugula or spinach, followed by tomato slices (if using) and a slice of fresh mozzarella or provolone cheese (optional).
- Assemble the Sandwich: Place the top half of the toasted roll on top and press gently to secure the sandwich.
Fourth Step: SERVE AND ENJOY
- Slice and Serve: Slice the sandwich in half diagonally for easy handling and an appealing presentation. Serve immediately while the chicken is warm, and enjoy the vibrant flavors of the pesto, fresh greens, and tender chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 40g